August 15, 2010

Hands up those who still think gluten free bread is tasteless and boring? Or was I the only one? The newly enforced trial diet for my partner has meant me venturing in to the world of gluten free baking, and I must admit I have learnt a lot during the past few weeks!

This simple bread recipe was my first bread baking experiment after trying a couple of delicious flourlesscake recipes. I had thought the end result would be, as I suggested, boring and tasteless, but turned out I couldn't have been more wrong.

I have always loved baking bread, and I am so glad to know there are delicious gluten free bread recipes out there. This is a must try for everyone!

Preheat oven to 180C and grease a 6cm deep, 9cm x 19cm loaf pan. Sift together the gluten free flour, buckwheat flour, baking powder and salt and stir in the sugar. Beat the egg whites until just frothy, and stir in the milk and the vegetable oil. Pour the egg white mixture into the flour mixture and beat for 2 minutes or until smooth. Pour the batter into the pan, and press the seed mix lightly into the batter. Bake for 40-50 minutes or until a skewer inserted in the middle of the bread comes out clean.

this looks great. question: there are so many gluten free flours...which one did you choose? I have a friend whose insulin resistant and can not eat most flours. however, buckwheat is on her list. thanks for sharing. looks yummy!

My experience is often gluten free bread is very dense and kinda crumbly (not much use for anything really). That bread looks good - appears fairly light while still substantial. Thanks for drawing my attention to this recipe. I'll give it a go for my gluten-free friends.